Out of the Box- Green Pork Chili

My family loves chili so I used the tomatillos form the farm for this recipe.

2 red onions,chopped
1 pound tomatillos , husked and rinsed
2 garlic cloves
1.5 pounds of bonless pork shoulder or cushion,cut into 1 inch cubes
4 cups chicken stock
1 cup cilantro leaves
Salt
14 oz Pinto Beans
Pepper
Cumino
Whole Dried Mexican Oregano

**3 jalapenos,stemmed,seeded and halved
10 Warm Corn tortillas
Cotija Cheese or Queso Fresco

Pre heat oven to 400 degrees.

Place the onion,tomatillo, garlic on a sheet pan and spray with Pam. Roast until soft and browning begins, about 15-20 min.

Meanwhile in a heavy bottomed pot, add the oil and heat. Season the pork with the spices to taste and brown in small batches, until well browned. When browned , add all the pork back to the pan and cover with the chicken stock. Add the roasted vegetables and beans cover the pan and turn the heat on low and cook for about 1 1/2 hours. The vegetables will slowly continue to dissolve and cook down and the pork will get very tender.


We like to roast the tortillas on the open flame and sprinkle the cotija cheese and cilantro over a finished bowl of chili and eat with the tortillas or over rice.

Two thumbs up from the midgits!!